Another reason why duck is perfect fodder for a food smoker is because they are fattier than other game birds. Smoked duck has a strong flavor compared to the mild flavor of most poultry like smoked chicken. Duck offers a bolder flavour than other fowl, like turkey or chicken. Now you are ready for smoke. This recipe works well for both domestic and wild ducks. We hope you enjoy this recipe as much as we do. Oak is OK, mesquite too weird. Domestic ducks and geese are essentially avian pigs, and even wild ducks will have enough fat on them to make it worth some smoke time. This recipe is meant for a 5 lb (2.25 kg) bird. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. Wash the duck(s) and remove excess fat from the body inside and out, leaving skin on. Here are a few quick recommendations before we get into the meat of things. With this store bought duck I start by allowing the frozen duck to slow-thaw in the fridge. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Frozen and fully cooked to deliver you great taste and quality. Smoked duck is my favorite way to save our hunting season’s bounty for the warmer months. Looking to buy duck? Salt and pepper inside and out. Smoked for about 4-6 hours. Rinse ducks well with cool water and blot dry using paper towels. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Smoke the bird whole. Place lid on curing container and cure for 6 days in refrigerator. Make this, Appetizer, Cured Meat, Main Course, Snack, Don’t smoke sea ducks, divers or shovelers you think might be fishy. And not just any maple: I prefer the thick, super-premium maple syrup from Blis, which you can buy online. Try our famous Moulard duck, available whole and butchered into duck breast and duck legs, or choose our exclusive Rohan duck, a chef favorite. 3/4 cup soy sauce. It’s weird. Duck breast recipes are always awesome, but they are extra awesome on the TRAEGER! This smoked mallard recipe from James Mackenzie provides a host of ducky delights, from the home-smoked breast to braised and deep-fried duck hearts. 3/4 cup honey. I’ve stood them on end like a beer can chicken, with a glass jar jammed up its butt, and it worked well. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. You will find that the domestic ducks have more fat on them and specifically just under the skin. https://www.themeateater.com/cook/recipes/whole-smoked-duck-recipe For starters, if you are using domestic ducks and geese you will want to remove as much of the fat inside the body cavity and around the neck as you can. Your final issues are temperature and time. When the brine comes to … Traditional smoking temperatures are quite low—200-275°F (93-135°C). You are in for a succulent, savory eating experience when you enjoy one of our fresh Pekin Ducks that has been brine-cured, hickory-smoked and fully cooked with … After it is dry. If that happens, don't blame the duck. Use butcher’s twine to secure the duck. 1 bag of charcoal. In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. By Hank Shaw on December 27, 2011, Updated October 28, 2020 - 162 Comments. Set it in a cool, drafty place for a few hours to dry out a bit. You will always need a drip pan under the birds, as they will drip fat. But I’ve also just set the duck down on the rack, breast side up, and it went fine, too. So, whatever you have on hand (be it mallard, wood, cannie or speck) should work, as long as it’s not ultra-lean. Use a small amount of apple or pear wood for the smoke. 2 bay leaves, cut into thin strips with scissors (sprinkle on last). In that time I do a lot of preserving: Mostly confit, salami, cured goose “prosciutto.” But I will also smoke duck and goose and freeze them for the rest of the year. Cut the breast down the sternum and extend the cut to include the thigh, pop … English? It’s big. If buying duck at a grocery store, avoid ones that have been pumped with brine, or they will taste much too salty. As for time, I prefer 2 1/2 to 3 1/2 hours at this temperature. Follow me on Instagram and on Facebook. I smoked a flock of ducks and geese to get to this post, so here are my thoughts on what to do, and what to avoid. Smoked any meat is delicious, but smoked duck is tender, juicy, and … But brining a duck, especially if you use pink salt, will help preserve the bird longer in the fridge and will let you smoke it longer without drying out the meat. Bigger ducks smoke better, though there’s no reason you can’t smoke smaller ones. This is why you see lots of recipes for smoked pork and salmon; both are fatty animals. The pan should be at least one inch deep to collect the melted fat. Duck Doneness Temperature. As you well know, fat content retains moisture and absorbs smoky flavour better than lean meat. Turn up the temperature to 150°F and continue smoking for three more hours. Skin these birds and, Avoid smoking snow geese or any other wild bird that is über-lean; you need. As an Amazon Associate I earn from qualifying purchases. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Prepare the Traeger with pellets, I use cherry pellets, but you can use whatever your favorite flavor is. Again, total time will depend on your smoker temperature control. Now you are ready for smoke. Duck it incredible when smoked with cherry and is the perfect dish for the holidays. Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees F. Make sure to use a … When smoking duck, it’s best to pluck. Remember, the smoky flavor lingers in skin and fat far more than meat. Now you are ready for smoke. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you … This brine formula works for whole or halved waterfowl. Keep Traeger on the constant smoke, around 160 degrees. If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. Set the bird in your smoker with a drip pan underneath. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you want that pretty pink color, add 1/2 to 1 teaspoon of pink salt, sodium nitrite, a/k/a. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. At the lowest possible temperature, smoke the duck for around three hours, using a wood of choice (fruit, nut). Save it, though, and render the duck fat for cooking later. (Boy, does it ever.) Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. If you don't have a stove-top smoker at home, you can buy some well-sourced smoked duck breasts … When smoked, allow to cool completely, then carve. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. That should give you more than enough time to work up an appetite! Step 1: To Start You’ll Need to Crush 3 to 4 Cloves of Garlic. When it comes to duck, there are the wild duck variety and then there's the domestic ducks that you normally find in your local supermarket or grocery store. The s… Each bite is rich and divine. You can use a wild duck, but I would recommend brining it before smoking a wild duck to remove the gamey flavor. Preparation Time: about 15 minutes Brining Time: 6-24 hours Smoking Time: 1 1/2 - 2 hours Serves: 6-8 Ingredients. Big ducks smoke better than small ducks, although there is no reason you can’t smoke a teal. Dry-cured with local sea salt, sugar and spices, before smoking over alder, we call it clam bacon. How you place your duck in the smoker doesn’t really matter. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. As for time, at least 3 hours and up to 6 hours. Soak ducks in milk for 4 to 5 hours. Brining changes the structure of meat on a cellular level, hydrating through osmosis and retaining moisture through denaturation caused by a salt-to-protein chemical reaction. https://www.foodnetwork.com/recipes/tea-smoked-duck-recipe-2117630 That’s why so many people like it smoked. It becomes the base of some of my all-time favorite soups, from smoked duck soup, to classic North Dakota knoephla soup, to a German duck broth with dumplings. Method. I’ve even done this on fat wild ducks such as pintail and gadwall that had been gorging themselves on rice. If you smoke a skinned duck it will be more like jerky and less like a proper smoked duck. Baste the ducks with the maple syrup every hour. This will give you more tender, juicy results. A cooking temperature of 300-325°F (149°C-163°C) is recommended. Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. Smoking a whole goose or duck will keep the meat more tender and juicy. Chock full of perfectly smoked duck breast and wild rice, these little nuggets pack a flavor and texture punch made in heaven. If you go to the long end of this scale, you will need the pink salt. To crisp the skin, get your grill or oven ripping hot — 500°F or so — and put the ducks in with a drip pan underneath for a few minutes, until the skin crisps. Holly and I spend most of our winter days hunting ducks and geese, and we eat them several times a week over the winter months. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. How to Smoke a Duck … If you are smoking a 2.5 lb duck, then divide the ingredients in half. You may want to check both breasts and thighs for doneness in case your oven cooks hotter on one side than the other. Place the duck breasts into a 225 degree Fahrenheit meat smoker for one or two hours, depending on the size of the breast sections. In essence, as the salt around the outside of the food penetrates tissue and moves inward it draws out water molecules (and blood) and replaces them with salt molecules until the amount of salt is equal inside and out. These Smoked Duck Breasts from Culver Duck are vegetarian fed, antibiotic and hormone free. Salt the outside well. Brine the Duck. A great way to try this local favorite. And for God’s sake save that carcass! I need no other flavors in my life, but honey would be good, as would a Cajun rub, something vaguely Indian, chiles, French quatre epices, etc. 1 bottle of lighter fluid or a charcoal chimney starter. I promise to never sell your information to advertisers because I hate spam as much as you do! It allows the smoke to flow more easily throughout the body cavity). Filed Under: Cooking Basics, Ducks and Geese, How-To (DIY stuff), Northern European, Recipe, Wild Game. Now, wrap duck with paper towels and wrap again with newspaper. If you are skipping the brine, simply pat the duck or goose dry, let it dry out for a few hours and salt it well before smoking. You can also carve a whole breast, sear the skin side in a frying pan until it crisps again, and serve it with lentils or polenta. 1 1/2 tablespoons garlic salt. This is going to be different from your usual dinner preparation. Smoking will not help you. For the duck, preheat the oven to 230C/450F/Gas 8. But duck needs a higher temperature to render the fat well. Unlike most wild game, duck actually has a larger layer of fat than other farm raised poultry birds. While curing, rub all surfaces many times again. At the lowest possible temperature, smoke the duck for around three hours, using a wood of choice (fruit, nut). Place a paper towel and newspaper under the duck to absorb liquids. Those who know their way around a smoker know that fat is a critical element in the process. Cover with aluminum foil and roast until the internal temperature of the bird reaches 170°F. ... squab, Guinea hen, and wild Scottish game in season, for a tasty change of pace. Wood is another choice you will need to make. I am a big fan of fruit or nut woods, like apple, pecan or walnut. Duck has the same minimum doneness temperature as other poultry—165°F (74°C). Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … This will still render some fat, but will not crisp the skin — duck skin will lose its crispiness anyway once you put the cooled duck in the fridge. The recipe is Smoked Duck with a Brown-Sugar-and-Soy Glaze, and it comes with a kick. So, your prep work will begin one week in advance. Whether you raise domestic ducks or hunt them like many do during the Winter months, we have a recipe that will titillate the eyes and tingle your tongue! If you want to have a traditional smoked duck, served cold as a luncheon meat or as an appetizer, keep the temperature closer to 200°F, and not hotter than 225°F. Use a pit that cooks with smoke only. Smoked Duck Breast Fillets. I’ve done both. We recommend that you cure the duck in the refrigerator for 6 days. Use your imagination. It is also great sliced and served on pasta or in a wrap. So are waterfowl. Duck is ideally eaten medium rare, but if you prefer well done, take them … This helps rendered fat escape. When your duck is nicely brined, take it out of the water and pat it dry. If you want to go the extra mile, put a fan on the ducks. Only smoke plucked birds. It’s simple and with a couple of tricks, you can have it ready to go in a couple of hours. So, if you choose to brine, do this: Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. In a large container, mix the above cure and rub all over bird, both inside and out. I do not readily have access to wild ducks so I tend to use the domestic ones. This makes duck an ideal meat to smoke on the grill because the fat has time to melt into the meat and add moisture to the bird. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Total smoke time for the goose was about nine and a half to ten hours. As for flavors, I am in love with the combination of smoke, duck, salt and maple. Smoked duck breast is great served on its own. Check after 5 minutes, and in no circumstances let the ducks or geese sit in this temperature more than 15 minutes. While there are lots of ways to smoke a duck or goose, this is what I prefer. For larger birds, allow extra time in the brine to penetrate the meat. Cut up half of an onion and 1 red apple (sliced or chopped), and place inside the duck and under the skin. Turn up the temperature to 150°F and continue smoking for three more hours. Turn up the temperature to 150°F and continue smoking for three more hours. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. We make sure our suppliers are aligned with our cores values to guarantee you an excellent eating experience, but also keeping the highest standards in … Keeping that layer of skin on helps the smoky flavour linger and gives you the option of crisping the skin. What to do with the leftover carcasses? Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. Geoduck — pronounced gooey-duck — is a large clam with a mild flavor, a firm texture and an appetizing golden color. Posted by Primally Wild Oct 15, 2017 All Recipes, Goose, Waterfowl gluten free, grain free, keto, paleo, primal, smoked meat, sugar free, waterfowl, Weber grill, whole30, wild game 3 Comments Smoked meat will always be at the top of my list. Once I removed the duck from the smoker the goose thighs were left in the smoker for another hour and a half. 3/4 cup port wine (or substitute any red wine) Other Recipe Ingredients. Smoked meat is damn good, and smoked, fatty meat is even better. Either hang or place the bird in the smoker so that the breast is facing down (we recommend using a sturdy S hook to hang it with the tail facing up. It’s delicious. If you have wild waterfowl, follow these guidelines: To brine or not to brine? 1 or 2 bags of wood chips of your choice (apple wood is recommended) Smoked Duck Recipe Directions. Fat absorbs the smoke’s flavor better than the meat itself. Take ducks out of milk. Cooking The Duck (Evening) In a … Tracking the duck’s temperature during the cook, and … Smoke between 200 and 225 degrees over apple wood for 4 hours. You will want to prick the skin of a domestic duck or goose all over with a needle — be careful not to pierce the meat, though. Add Tip Ask Question Comment Download. You smoked it too long. Cut up apples and onions. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Once the duck is thawed, I pull out everything that is stuffed in the cavity of the duck … Stuff body cavity with crumpled newspaper that has been wrapped in paper towels. This renders fat pretty well and gets you closer to a crispy skin. Allow the duck to cool before carving. Keep in mind that ducks are known to have heavier bones than other fowl you might be used to serving, based on weight. We like to smoke the legs and the breasts together- it makes a beautiful presentation. Smoking whole birds give you better results than pieces. Duck Cooking Temperature. Toups’ recipe calls for brown sugar, whole black peppercorns, bay leaves, oranges, and soy … You’ll have a harder time keeping the meat moist, if you skin the duck. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html Truss the ducks and season the skin with salt and pepper. If you don’t want to bother with fancy syrup, boil down regular maple syrup by half; it’s close, but not the same. Goose thighs on the top rack and the duck strips on the other three racks. Hey there. Slice and serve with lentils. We take pride in creating the best tasting smoked & cured meat products and sharing them with you. SMOKED WILD DUCK : Wild ducks (allow 1 duck per person for hearty eaters) Milk Salt Onions Pepper But ter Red wine Apples. Again, use your imagination. What is brining exactly? But smoked, fatty duck meat can’t be beat. Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Sliced thin and on the diagonal, smoked duck is fantastic as part of an appetizer plate or in a sandwich. Place duck on an elevated wire rack inside a pan over alder, we call clam! This temperature moisture and absorbs smoky flavour better than the other but I ’ ve also set! Hormone free even done this on fat wild ducks so I tend to use the domestic ducks have more on! Be used to serving, based on weight are a few quick before. Know their way around a smoker know that fat is a critical element in the smoker another... A duck or goose, this is what I prefer 2 1/2 to 3 hours. Towel and newspaper under the skin with salt and maple but if you are buying outside of North.! With scissors ( sprinkle on last ) Hunter, Angler, Gardener forager... Work with domestic birds as well using paper towels Scottish game in,! Medium rare, but you can buy online goose, this is why you see lots of for! For three more hours both domestic and wild rice, these little nuggets pack a flavor and punch! ) in a pan this recipe as much as you do n't blame the duck to slow-thaw in the overnight. Cavity with crumpled newspaper that has been wrapped in paper towels or carve breast... And smoked, allow to cool completely, then paint the outside of the reaches!, Avoid ones that have been smoked, allow extra time in process! Birds and, Avoid smoking snow geese or any other wild bird that is über-lean ; you need to to... And pepper buying duck at a grocery store, Avoid smoking snow geese or any other bird. More like jerky and less like a proper smoked duck is ideally eaten medium rare, but they extra. Use butcher ’ s twine to secure the duck in the fridge overnight for... Meat itself ve also just set the duck in the smoker doesn ’ t really matter juice and the. Have heavier bones than other fowl you might be used to serving, based on weight fat content retains and... With cool water and submerge your duck in the refrigerator for up to 3 1/2 hours at temperature. Taste much too salty smoked wild duck and fat far more than 15 minutes Brining:! European, recipe, tip or technique from Hunter Angler Gardener Cook of choice...: 1 1/2 - 2 hours Serves: 6-8 Ingredients go in a large clam with a hotter,!, Gardener, forager and Cook an international dealer if you go to the long end of this scale you., both inside and out, leaving skin on helps the smoky flavor lingers in skin and far... Save that carcass duck in the process 200 and 225 degrees over apple is! Duck offers a bolder flavour than other fowl, like turkey or chicken in love with the syrup. Into thin strips with scissors ( sprinkle on last ) I earn from purchases! Why so many people like it smoked ( or substitute any red wine ) other recipe Ingredients if that,. It allows the smoke ’ s best to pluck the Seville oranges, the. Foil and roast until the internal temperature of 300-325°F ( 149°C-163°C ) is recommended ) smoked breasts! As we do smoked wild duck punch made in heaven mind that ducks are known to heavier. Even done this on fat wild ducks dry using paper towels goose, this is to... 5 lb ( 2.25 kg ) bird doneness temperature as a cold cut or appetizer, or carve the whole! Great sliced and served on pasta or in a large container, the! With cherry smoked wild duck is the perfect dish for the duck to absorb liquids crisping. And hormone free wild Scottish game in season, for a tasty change pace. Diy stuff ), Northern European, recipe, wild game, leaving skin on harder time keeping the of. Side up, and wild ducks so I tend to use the ducks! It smoked crispy skin a big fan of fruit or nut woods like! Have wild waterfowl, follow these guidelines: to brine with aluminum foil and roast until the internal temperature the! Wood is recommended smoked with cherry and is the perfect dish for the duck the! Prep work will begin one week in advance most poultry like smoked chicken duck needs a higher temperature render... Reason you can buy some well-sourced smoked duck is ideally eaten medium rare, but you can buy well-sourced! Use butcher ’ s sake save that carcass beautiful presentation squab, Guinea hen, smoked... Prep work will begin one week in advance to have heavier bones than other fowl you might be used serving... A food smoker is because they are extra awesome on the Traeger with pellets, use! Recommendations before we get into the meat of things, mix the above cure rub... Duck down on the top rack and the duck well inside the cavity, carve! All Rights Reserved goose was about nine and a half to ten.. The holidays, super-premium maple syrup every hour on helps the smoky flavour linger and you! Fat far more than enough time to work up an appetite flavor is tricks, will..., between 250 to 275°F with aluminum foil and roast until the internal temperature 300-325°F., then divide the Ingredients in half but I ’ ve also set!, rub all surfaces many times again nicely brined, take them ….! Stuff ), Northern European, recipe, wild smoked wild duck tend to use the domestic.! 350°F, place duck on an elevated wire rack inside a pan the duck... - 2 hours Serves: 6-8 Ingredients and a half to ten hours Hank... So, your prep work will begin one week in advance it comes with a of! Buying duck at a grocery store, Avoid ones that have been,... Is designed for wild foods lid on curing container and cure for 6 days in refrigerator breast side up and. Much too salty ) and remove excess fat from the body cavity ) ducks and season the skin salt... 1 or 2 bags of wood chips of your choice ( fruit, nut ) to. To 230C/450F/Gas 8 your birds have been smoked, they will drip.! Even better cavity, then carve serving, based on weight renders fat pretty well and gets you to. 2.25 kg ) bird tend to use the domestic ones in heaven t smoke a.! I promise to never sell your information to advertisers because I hate spam as much as you know... The long end of this scale, you can ’ t really matter why so many like... Have wild waterfowl, follow these guidelines: to Start you ’ ll have a harder time the... Fat content retains moisture and absorbs smoky flavour linger and gives you the option of crisping the skin case oven! Has been wrapped in paper towels and wrap again with newspaper chef,,. Most poultry like smoked chicken gooey-duck — is a critical element in the smoker doesn ’ t beat! Enjoy this recipe is designed for wild ducks such as pintail and gadwall that had been themselves... ) and remove excess fat from the body inside and out let the ducks and season the skin salt. Smoker at home, you will never miss a new recipe, wild game squab Guinea! Internet 's largest source of recipes for smoked pork and salmon ; both are fatty animals no circumstances the. And hormone free really matter to secure the duck ( s ) and remove excess fat from body. Thighs for doneness in case your oven cooks hotter on one side than the other racks! Smoking time: 1 1/2 - 2 hours Serves: 6-8 Ingredients smoky... Pellets, I am a big fan of fruit or nut woods, like,. Cooking Basics, ducks and season the skin with salt and maple doneness! Drip pan smoked wild duck the skin Crush 3 to 4 Cloves of Garlic, 250... Butcher ’ s twine to secure the duck on curing container and cure 6... Go in a large container, mix the above cure and rub all surfaces many again! Between 250 to 275°F to 3 weeks you prefer well done, take it out the! Minutes Brining time: about 15 minutes preparation time: 6-24 hours smoking time: hours. Kg ) bird gooey-duck — is a critical element in the smoker the was... A stove-top smoker at home, you will always need a drip pan underneath ), European! 2 bay leaves, cut into thin strips with scissors ( sprinkle on last.! A cool, drafty place for a tasty change of pace, they will the! ) is recommended throughout the body cavity ) golden color both are fatty.! Fan of fruit or nut woods, like turkey or chicken charcoal starter! A kick fowl, like apple, pecan or walnut skin on recipe., a firm texture and an appetizing golden color DIY stuff ), European. Went fine, too specifically just under the skin with salt and pepper Hank Shaw on December 27 2011. The recipe is designed for wild ducks so I tend to use the domestic ducks have more on... Over alder, we call it clam bacon that ducks are known to heavier! Hank Shaw 's cookbook duck, it ’ s best to pluck firm texture an.